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Fruit Scones

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FRUIT SCONES
 Categories: Breads, Fruits/nuts, Beverages
      Yield: 18 Servings
 
  2 1/2 c  All-purpose flour
      2 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
    1/2 c  Sugar
      6 tb Cold butter,
           -cut in small pieces
    1/2 c  Raisins (plumped)
      1    Egg, beaten
      1 c  Plain yogurt (8oz carton)
           Grated peel of 1/2 lemon
           Milk for brushing on scones
           Butter
 
  A little heaver than plain scones.  Make them slightly smaller than
  normal and serve without jam or cream.
  
  Preheat oven to 425F (220C).  Lightly grease a large baking sheet; set
  aside.  Sift flour, baking powder, baking soda, and salt into a large
  bowl. Stir in sugar. With your fingers, rub in butter pieces until
  mixture is crumbly.  Mix in raisins.  With a form, stir in egg,
  yogurt and lemon peel and blend well to make a dough that BARELY
  holds together (you may need to press dough together with your
  hands).  Turn out onto a floured surface. Roll out with a floured
  rolling pin or pat dough with your hands to make a round about
  1/2-inch thick.  Cut in rounds with a 1 1/2 inch fluted or plain
  cookie cutter.  Place 1 to 1 1/2 inches apart on baking sheet; brush
  tops lightly with milk. Bake 10 to 12 minutes or until scones are
  well risen and golden.  Transfer to a wire rack to cool for 5
  minutes. Split and serve warm with butter. Makes about 18 scones.
 
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